
Highly skilled and versatile Culinary Professional with over 6 years of experience in high-volume, prestigious, and fine-dining establishments on the Las Vegas Strip. Proven expertise across multiple stations, prep work, and kitchen management, supported by a strong foundational background in inventory logistics, team leadership, and guest relations. Adaptable, detail-oriented, and thriving in fast-paced, high-standard environments.
- Execute high-end Japanese-Peruvian fusion cuisine to exacting standards, managing premium ingredients and precise presentations.
- Maintain exceptional station organization, speed, and cleanliness under high-volume pressure.
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Collaborate closely with the sous chefs and culinary team to ensure seamless service execution.
- Prepared refined, world-class ingredients and foundational elements for a Michelin-starred French fine-dining menu.
- Mastered complex knife cuts, sauce bases, and component prep with absolute precision and consistency.
- Managed daily inventory, rotation (FIFO), and station setup to guarantee peak freshness and minimal waste
- Ran hot and cold line stations in a high-volume, upscale Italian kitchen, consistently meeting strict timing and quality standards.
- Assisted in training incoming kitchen staff on portion control, plating guidelines, and safety protocols.
- Maintained strict adherence to health department codes and company safety regulations.
- Supervised and managed a specific section of the kitchen, ensuring all dishes leaving the station met luxury standards.
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Coordinated prep lists and station ordering, managing inventory levels effectively.
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Mentored junior cooks on execution, technique, and kitchen efficiency.
- Prepared high-quality, health-conscious resort cuisine tailored to guests' diverse dietary restrictions and preferences.
- Managed prep and service for a high-volume, luxury wellness destination.
- Managed daily restaurant operations, including guest service, team scheduling, cash handling, and conflict resolution.
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Led, trained, and motivated a team of front-of-house and back-of-house staff to maintain food safety and service standards.
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Controlled food and labor costs to maximize store profitability.
- Operated warehouse equipment safely to receive, store, and ship hardware distribution materials.
- Maintained meticulous inventory accuracy and organized warehouse layout for maximum efficiency.
- Conducted outbound calls and managed customer inquiries, identifying client needs to recommend appropriate products and services.
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Exceeded weekly sales targets through persuasive communication and relationship-building.
- Fulfilled high-volume shipping orders rapidly and accurately in a fast-paced logistics environment.
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Inspected products for quality control before packaging and shipping.
Culinary Artistry: Fine Dining (French, Japanese/Fusion, Italian), Precise Knife Work, Food Prep & Plating, Station ManagementOperations & Leadership: Kitchen Supervision, Team Training & Mentorship, Guest Relations, Inventory & Waste Management